查看完整版本: 芝士三文魚批 (Salmon cheese pie)

芝士三文魚批 (Salmon cheese pie)

[img=500,375]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20080311102703815.jpg?ib_____DWgU6GuM5[/img][img=500,375]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20080311102804257.jpg?ib_____Dbcc_4YpR[/img]
[size=1][color=#ffffff]tonytsang and kareny recipy[/color][/size]
[b][size=4][size=5]烹調時間[/size][/size]:[/b] [size=4]40分鐘左右[/size]

[b][size=5][img=48,48]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_3/blog/ap_20080110032938105.jpg?ib_____Dit75rGSh[/img]材料[/size] [/b][size=4][b]Ingredients:
[/b][/size][size=4]1- 罐頭三文魚1罐, 拆肉, 去骨 (1 cane of salmon, drained, remove the bone)
2- 香草少許 (Some Parsley flake)
[/size][size=4]3- 茄汁3湯匙 (3 tbsp ketchup)
4- 鹽適量 (a bit of salt)
5- 糖適量 (a bit of sugar)
6- 黑椒粉1茶匙 (1 tsp black pepper)
7- 檸檬汁1湯匙(非必要) (l tbsp lemon juice, optional)
8- 意大粉香草醬5湯匙 (5 tbsp Italian pasta sauce)
9- 夾麵包車打芝士適量 (some cheddar cheese)
10- 甜品酥皮1大塊 (1 Puff pastry)
[/size][size=1][color=#ffffff][b]tonytsang and kareny recipy
[/b][/color][/size][size=4][size=5][b][img=48,48]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_3/blog/ap_20080110035414244.jpg?ib_____DnCXKd0I5[/img]做法[/b][/size] Methods:
[img=500,425]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20080311101820380.jpg?ib_____DjZ0.J.ol[/img]
[size=1][color=#ffffff]tonytsang and kareny recipy[/color][/size]
1- 將材料1-8搞勻(圖1), 按個人口味, 調好味道
2- 如需要, 酥皮在灑了麵粉粘板碌平, 切開4-6份, 每張皮上放上1張芝士, 在芝士上再加三文魚料(圖2)
3- 酥皮對摺, 邊塗上水, 用手壓實兩邊(圖3), 焗顱預熱400度華氏(烤焗模式)
4- 三文魚派放上錫紙, 放入焗爐, 焗至金黃即成

[/size][font=Verdana][size=2]1- Mix the ingredient 1 to 8 (Fig1) in a bowl.  Adjust the taste accordingly
2- Rollthe puff on a floured surface if necessary.  Cut into 4-6 pieces. Put acheddar cheese on each puff.  Add the mix ingredients on the cheese(Fig2)
3- Fold the puff.  Press the border with some water (Fig3).  Pre-heat the oven with 400F
4- Put the puff on the aluminum foil.  Put it into the oven and bake it until brown.
[font=Times New Roman][size=1][color=#ffffff]tonytsang and kareny recipy[/color][/size][/font]
[/size][/font][size=4][b][size=5][img=48,48]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_3/blog/ap_20080110035418275.jpg?ib_____D_YAqYNHQ[/img]貼士[/size][/b]:[img]http://i244.photobucket.com/albums/gg5/tonytsang_emotion/onion2069.gif[/img]
1- 罐頭魚汁最好唔好要, 真係好腥
2- 如果怕腥, 可以加點檸檬汁
3- 味道要酸就要多點鹽, 要甜就要多點糖, 請自己調教
4- 可以差不焗好時拿出, 塗上蛋漿再焗一陣, 會令三文魚批更香口
5- 酥皮別要碌得太實, 否則會漲不起
6- 酥皮也別要解凍太耐, 要趁還有少少凍時開始碌平去焗
7- 意大粉香草醬類似如下的:
[url=][img]http://www1.parknshop.com/WebShop/images/prd/105545_s.gif[/img][/url][/size][size=3]百迪斯香草意粉醬 (百佳有賣)
8-  [size=4]酥皮如果不是一舊舊, 是一張紙的話, 則不用碌平[/size]
[img]http://www1.parknshop.com/WebShop/images/prd/185029_l.gif[/img]百施冷凍酥皮 (百佳有賣)[/size]